This nostalgic dish captures the comforting essence of classic school lunch macaroni and cheese, elevated with home-cooked care. It features tender elbow pasta enveloped in a velvety sauce made from sharp cheddar, milk, and a hint of mustard for depth. The standout feature is the crunchy topping: fresh bread crumbs toasted in butter and dusted with paprika, providing a delightful textural contrast to the creamy interior. It’s the perfect crowd-pleaser for potlucks, family dinners, or a cozy weeknight meal. Simple ingredients come together to create a warm, cheesy hug in a bowl that everyone loves.
Cafeteria-Style Macaroni & Cheese
Description
This nostalgic dish captures the comforting essence of classic school lunch macaroni and cheese, elevated with home-cooked care. It features tender elbow pasta enveloped in a velvety sauce made from sharp cheddar, milk, and a hint of mustard for depth. The standout feature is the crunchy topping: fresh bread crumbs toasted in butter and dusted with paprika, providing a delightful textural contrast to the creamy interior. It’s the perfect crowd-pleaser for potlucks, family dinners, or a cozy weeknight meal. Simple ingredients come together to create a warm, cheesy hug in a bowl that everyone loves.Ingredients
Directions
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Preheat the oven to 350°F. Butter a shallow 2-quart baking dish.
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In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.
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Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Remove from the heat and stir in the powdered mustard, Worcestershire sauce, salt, and hot pepper sauce. Set the seasoned milk aside.
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Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the butter and the beaten egg, mixing well. Stir in 3 cups of the Cheddar cheese.
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Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
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In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stir in the bread crumbs until well coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.
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Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through.
Variation: For extra heat, add more hot pepper sauce to the milk mixture or mix a little cayenne into the breadcrumb topping.
Tip: Use freshly grated cheese for the best melt and flavor; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
